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Giving entrepreneurs a chance to run a restaurant rent-free

Incubator space Ghostwriter is available to both F&B veterans and newcomers

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Paige Lim

Paige Lim

Published Thu, Feb 23, 2023 · 05:50 AM
    • Incubator Ghostwriter hosts its first pop-up: Guerilla, a collaboration between Son Pham, the owner of Sonny’s Pizza, and bartender June Baek. Guerilla served pan-Asian food and cocktails.
    • Jay Gray, chief executive of the Sago House group, which owns bars Sago House and Low Tide, and restaurant Underdog Inn.
    • Edwin Tan, owner and chef of Quality Melts, a bar-and-grill restaurant concept that is a pop-up in the Ghostwriter space.
    • Incubator Ghostwriter hosts its first pop-up: Guerilla, a collaboration between Son Pham, the owner of Sonny’s Pizza, and bartender June Baek. Guerilla served pan-Asian food and cocktails. PHOTO: SON PHAM
    • Jay Gray, chief executive of the Sago House group, which owns bars Sago House and Low Tide, and restaurant Underdog Inn. PHOTO: SAGO HOUSE GROUP
    • Edwin Tan, owner and chef of Quality Melts, a bar-and-grill restaurant concept that is a pop-up in the Ghostwriter space. PHOTO: SAGO HOUSE GROUP

    SINGAPORE’S food and beverage (F&B) industry is notoriously competitive, with thin margins and high turnover rates. New incubator Ghostwriter hopes to minimise the risk of failure by giving budding and veteran entrepreneurs a rent-free opportunity to test-bed ideas.

    “I thought it was about time that we gave back to the F&B community, which has had a hard few years,” founder Jay Gray told The Business Times. He is the chief executive of the Sago House group, which owns bars Sago House and Low Tide, and restaurant Underdog Inn.

    Located on the second floor of a Club Street shophouse, above Low Tide, Ghostwriter has its own kitchen, bar, tables and seats. It can take up to 10 seated guests or 15 standing ones.

    Singapore SMEsSingapore F&B

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